Having a couple of poached chicken breasts on hand means an open door to so many dinner options…salads, soups, quesadillas, sandwiches, lettuce wraps…the possibilities are endless. Below is a basic technique for poaching tender and perfectly cooked chicken breasts.
This recipe doubles easily. Beyond 4 chicken breasts, you are not guaranteed that the breasts will cook through, so it would be better at that point to make 2 batches. Why the Kosher salt and garlic powder? They do not impart a distinct flavor, but add a perfect amount of seasoning that’s ready for all types of flavor profiles.
2 Chicken breasts, skinless, boneless, trimmed if needed
1/2 tsp Kosher salt
1 tsp Garlic powder
Place chicken breasts in a large saucepan with a top. Cover the chicken breasts with water by 1 inch. Bring to a boil over high heat. Reduce heat to medium and cook 3 minutes, then cover the saucepan and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately. Allow chicken to cool to the touch and then shred. Use the chicken immediately or refrigerate for up to 3 days.